Poached eggs with red wine sauce and green asparagus

Name: poached eggs with red wine sauce and green asparagus
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 ml smooth red wine eg Shiraz; 200 ml wild fond; 40 g unsalted butter or margarine; 100 g low fat smoked bacon strips; 1 shallot; 100 g green asparagus tips; 125 g sliced mushrooms; 4 slice brioche bread; 1 el vinegar; 4 medium sized egg

Appetizer of poached eggs with a sauce of smooth red wine served with asparagus, mushrooms and brioche.

Ingredients

Directions

Put the wine in a saucepan and bring to high heat on a high heat. Allow to reduce by half in 10 minutes.
Add the fondue and butter and reduce to 75 ml in about 25 minutes. Stir frequently. Season with pepper and salt.
In the meantime, heat a frying pan without oil or butter and fry the bacon in 7 minutes until golden brown and crispy. Chop the shallot.
Scoop the bacon out of the pan with a slotted spoon and drain on kitchen paper.
Leave 1 tbsp grease in the pan and fry the asparagus tips 3 min. On medium heat. Remove from the pan and leave the shortening.
Fry the mushrooms and shallot for 5 minutes on medium heat in the same pan.
Meanwhile, roast the bread. Bring a layer of 6 cm water to the boil in a low, wide pan (eg a skillet).
Add the vinegar. Turn the heat down so that the water no longer bubbles.
Break 1 egg over a cup, make a vortex in the water with a spoon and let the egg slide into the vortex. Repeat with the other eggs.
Poach 3 ½ min. Take with a slotted spoon from the pan. Drain.
Divide the asparagus and the bacon over the slices of brioche. Spoon the mushrooms over it and put a poached egg on it.
Drizzle with the red wine sauce and garnish with some leaves of thyme.